2 salmon steaks or swordfish steaks, 1 inch or 1 1/2 inch thick
1/8 c. olive oil
1/8 c. orange juice
1/8 c. dry white wine
1 tbsp. fresh diced parsley
1 garlic clove, minced
1/8 tsp. salt
1/8 tsp. black pepper (coarsely ground)

Mix all ingredients. Marinate overnight in refrigerator. When grilling or broiling, drain fish steaks but save remaining marinade. Grill on medium 6 to 8 minutes per side depending on thickness. Baste as needed. Test with fork to be sure fish flakes.